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Sonoran Hot Dog Recipe

This recipe guides you through creating the iconic Sonoran Hot Dog. Beef hot dogs are wrapped in crispy bacon, nestled in buttered rolls, and generously topped with refried beans, diced fresh vegetables like avocado, tomato, and red onion, jalapeño, and a bright cilantro-lime crema, finished with fresh cilantro for a vibrant, flavorful street food experience.
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Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 2759.2 kcal

Equipment

  • 1 Large Skillet For cooking bacon-wrapped hot dogs
  • 1 Small Mixing Bowl For preparing the cilantro-lime crema
  • 1 Cutting Board For dicing vegetables and prepping ingredients
  • 1 Chef's knife For all dicing, slicing, and chopping
  • 1 Tongs For turning hot dogs and handling hot items

Ingredients
  

Main

  • For the Hot Dogs:
  • 4 beef hot dogs
  • 4 slices thin-cut bacon
  • 2 tablespoons salted butter
  • 4 sandwich rolls
  • 1/2 cup refried beans
  • 1 avocado diced
  • 1 tomato diced
  • 1 red onion diced
  • 1 jalapeño thinly sliced
  • Fresh cilantro for garnish
  • For the Cilantro-Lime Crema:
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Prepare cilantro-lime crema: In a small bowl, combine sour cream, mayonnaise, lime juice, finely chopped cilantro, kosher salt, and ground black pepper. Mix well and set aside.
  • Prep toppings: Dice the avocado, tomato, and red onion. Thinly slice the jalapeño. Chop fresh cilantro for garnish.
  • Wrap hot dogs: Take each beef hot dog and tightly wrap it with one slice of thin-cut bacon, securing the ends if necessary.
  • Cook hot dogs: In a large skillet, melt the salted butter over medium heat. Add the bacon-wrapped hot dogs and cook, turning occasionally, until the bacon is crispy and the hot dogs are heated through.
  • Toast rolls: While the hot dogs are cooking, lightly butter the sandwich rolls and toast them briefly in a separate pan or under a broiler until golden brown.
  • Warm refried beans: Gently warm the refried beans in a small pot or microwave until spreadable.
  • Assemble: Spread a layer of warm refried beans inside each toasted sandwich roll. Carefully place a bacon-wrapped hot dog into each roll.
  • Add toppings: Generously top each hot dog with the diced avocado, tomato, red onion, and sliced jalapeño.
  • Finish with crema: Drizzle a generous amount of the prepared cilantro-lime crema over the toppings.
  • Garnish and Serve: Garnish with fresh cilantro and serve the Sonoran hot dogs immediately.

Notes

Achieving crispy bacon on the hot dogs is key; cook them slowly over medium heat to render the fat and brown evenly. For optimal flavor and texture, lightly toast the buttered sandwich rolls just before assembly. Prepare all your fresh toppings (mise en place) in advance to streamline the assembly process. The cilantro-lime crema can be made ahead and chilled; adjust lime juice and salt to your preference for a bright, tangy counterpoint to the rich hot dog. Warm the refried beans slightly to make them easier to spread.